| Method for the manufacture of dried water-absorbed rice -> Monitor Keywords |
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Method for the manufacture of dried water-absorbed riceRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive, Plant Material Is Basic Ingredient Other Than Extract, Starch Or Protein, Cereal Material Is Basic IngredientMethod for the manufacture of dried water-absorbed rice description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20060068079, Method for the manufacture of dried water-absorbed rice. Brief Patent Description - Full Patent Description - Patent Application Claims
TECHNICAL FIELD [0001] The present invention relates to a method for the manufacture of dried water-absorbed rice in which there is a starch particle group rearranged by heat variation at the central area of water-absorbed rice and water content is dried to less than 43% to 10%. When water is added to the resulting dried water-absorbed rice and cooked by heating, nice smell of freshly cooked rice is able to be strongly resulted. [0002] All the percentages of water contents mean w/w % in the present specification. BACKGROUND ART [0003] Up to now, manufacture of water-absorbed rice has been carried out in such a manner that a material rice is not completely cooked but heating is stopped on the way and, after that, water is absorbed with rice grains. [0004] A representative example of water-absorbed rice is mentioned as follows in Patent Document 1. [0005] Thus, "Highly water-absorbed rice in which, in the first step, rice is treated with hot water, steam and/or pressurized steam to prepare water-absorbed rice in which water content is made 38 to 115 parts by weight of water to 100 parts by weight of rice, the resulting water-absorbed rice is subjected to any of treatments of refrigerating, freezing, freezing after refrigerating and refrigerating after freezing and, in the second step, the product is steeped in water, hot water, stock liquid, soup, sauce or the like for a predetermined period, water is further absorbed therewith and total amount of absorbed water is made 72 to 130 parts by weight to 100 parts by weight of rice". [0006] Patent Document 1: Japanese Patent No. 2,821,562 [0007] The water-absorbed rice as such is not completely made into an .alpha.-form and, in terms of a degree of .alpha.-conversion (where a method for measuring degree of gelatinization (degree of .alpha.-conversion) is in accordance with a glucoamylase method mentioned in Non-Patent Document 1), it is about 50% to 75% and its object is generation of nice smell of freshly cooked rice when the product is cooked by heating before eating. [0008] Non-Patent Document 1: "Denpun Kagaku Handbook" (Handbook of Starch Chemistry), 11th Edition, published on Jul. 15, 1991 by Asakura Shoten, pages 242 to 243 [0009] However, when the conventional water-absorbed rice of a degree of .alpha.-conversion of 50% to 75% is cooked by heating using, for example, a 500-watt microwave oven for 2 to 5 minutes, although it is possible to achieve nice smell of freshly cooked rice to some extent, the resulting nice smell is not so good as that of the freshly cooked rice which is well cooked using a kettle. DISCLOSURE OF THE INVENTION Problems that the Invention is to Solve [0010] An object of the present invention is to provide dried water-absorbed rice which is able to achieve a nice smell upon cooking which is as good as that of freshly cooked rice which is well cooked using a kettle even when water-absorbed rice of a degree of .alpha.-conversion is about 85% to 35%. BRIEF DESCRIPTION OF DRAWINGS [0011] FIG. 1 is a picture of cross section near a central area of water-absorbed rice (water content: 65%) under a scanning electron microscope. [0012] FIG. 2 is a partially enlarged picture of the picture of FIG. 1. [0013] FIG. 3 is a picture of surface of the water-absorbed rice of the present invention under a scanning electron microscope. [0014] FIG. 4 is a picture of surface of uncooked rice (polished rice) under a scanning electron microscope. [0015] FIG. 5 is a picture of cross section near a central area of uncooked rice (polished rice) under a scanning electron microscope. [0016] FIG. 6 is a partially enlarged picture of the picture of FIG. 5. [0017] FIG. 7 is a picture of surface of commercially available cooked rice (water content: 65%) distributed at ambient temperature under a scanning electron microscope. [0018] FIG. 8 is a picture of cross section near a central area of the commercially available cooked rice (water content: 65%) distributed at ambient temperature under a scanning electron microscope. [0019] FIG. 9 is a partially enlarged picture of the picture of FIG. 8. Continue reading about Method for the manufacture of dried water-absorbed rice... Full patent description for Method for the manufacture of dried water-absorbed rice Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Method for the manufacture of dried water-absorbed rice patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. 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